Roast corn chowder with spiced maple corn from The Flexible Vegetarian by Jo Pratt

Ingredients

• squeeze of lemon juice
• 1 tbsp roughly chopped parsley
• 1 heaped tsp Dijon mustard
• 2 tsp maple syrup
• flaked sea salt and freshly ground black pepper
• 2 cobs of corn
• olive oil
• 50 g/1¾ oz butter
• 1 stick celery, thinly sliced
• 1 medium leek, washed and thinly sliced
• 1 tsp sweet smoked paprika
• 1 sprig thyme
• 1 bay leaf
• 1 tbsp plain (all purpose) flour
• 750 ml/26 fl oz/3 cups milk
• 1 medium potato, peeled and diced into 1–2cm cubes
• pinch dried chilli flakes